I am VERY picky about potato salad, and my husband is even worse. A couple of summers ago I whipped up this recipe, and much to my surprise (and delight) my husband LOVED it. The only problem with telling you this recipe is that most of it is "to taste". The good thing about this, as long as you have the ingredients you can make it to suit your preferences, which is what cooking is really all about, right? Epicurean was super awesome and sponsored our entire Blogger Recipe Challenge group this month. We each received an 11.5" x 9" non-slip cutting board. This is usually my go-to cutting board when I only have a little prep-work to do, or when I'm getting ready to add some garnish. For my Curried Potato Salad recipe , I used it for the potatoes, eggs, and parsley. Awesome!
Ingredients (Serves 8-12):
- 8 - Medium Russet or Red Potatoes (I prefer red for the softer skins.)
- 6 - Eggs
- 2 TBSP - Dijon Mustard
- 1 TBSP - White Vinegar
- 1 Cup - Mayonnaise
- 4 TBSP - Butter
- Paprika - To Taste
- Black Pepper - To Taste
- Curry - To Taste
- Salt - To Taste
- Garnish of Choice (I used parsley but you could easily use chives or green onion.)
- Largely cube potatoes. I personally prefer to leave the skins on. I like the added flavor and texture, especially if using red potatoes.
- Bring a large pot add water and 2 TBSP of butter (and salt if you wish) to a boil.
- Add potatoes, cover and cook until soft, but not mushy. Approximately 10 minutes.
- In the meantime, mix together mustard, vinegar, mayo, paprika, curry, and black pepper. Taste test as you go! Remember, you can always add more of something, but you can't take it out.
- Drain potatoes, and rinse with cold water. Add back into the pot or a large bowl.
- Combine potatoes with 2 TBSP of butter and mayo mixture. Stir roughly so the potatoes start to break up, but don't become mashed.
- Add more salt, pepper, curry, etc. to taste.
- Chill the potato salad.
- To hard boil eggs, add 6 eggs to a medium saucepan covering the eggs with an inch of cold water.
- Bring eggs and water to a boil.
- Once boiling, remove from heat.
- Reduce heat to low and place pot back onto the burner.
- After a minute, remove from heat and cover. Allow to sit 12-13 minutes.
- Cool by adding cold water to the pot.
- Peel, cut and add to the salad and chill until time to serve.
- Garnish with your choice of greenery and paprika.
"Our signature material is made with multiple layers of Forest Stewardship Council (FSC) certified wood fibers,compressed with a food-safe resin. We also have introduced a line of Eco Plastic products that utilizes 100% post-consumer recycled milk jugs. All of our products are made in the USA." ~ Epicurean
Now, back to Epicurean and their Non-Slip Cutting board! You can never have too many cutting boards. Well, I'm sure that's not a true statement, but I love having multiples for different things. As previously mentioned, Epicurean sent us all their 11.5" x 9" Non-Slip cutting boards for us to test out. Honestly, this size is a little small for my unskilled cutting abilities, however it really is great to keep right next to the stove, or used for small portions of food. (It's even fine for large chopping tasks as long as you have some place to put the food in as you're going along.) The Epicurean non-slip cutting board is special in the fact that the silicone corners are removable for easy cleaning. To make cleaning even easier, the board is also dishwasher safe! (Not something you can really say about a bamboo board.) This little baby cleans up immaculately even without pre-rinsing before going into the washed, and I noticed I haven't used a single food item on it that has stained it.
One of the things about Epicurean (and this cutting board) is that their products are made from the same materials as skate board ramps. In fact, was founded by custom skate park manufacturer TrueRide® as a way to repurpose excess skating surface material. How cool is that? Add to the fact that all of Epicurean's products are made in the USA and you've got yourself a winning combination in my opinion.
The Epicurean non-slip cutting board is also knife friendly, and is heat resistant up to 350°F - which means cutting hot meat isn't a problem especially for those of you who have little kids you need to cut things up for.
This is definitely a great little product, and honestly I'd like to have one in a larger size too. I love how it stays put on my counter, and how the knife just kind of glides across the top of it, instead of cutting into it. Easy to clean too.... yup, I'm sold!
*I received the above mentioned product free of charge from Epicurean in order to facilitate this review. All opinions are 100% mine. See Disclosure Policy.
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